Maki Acevichado Recipe
Maki acevichado is a type of sushi roll featuring short-grain rice, fresh sashimi-grade white fish, and a tangy citrus dressing. This version balances the creaminess of the fish with the vibrant acidity of lime and lemon, enhanced by the aromatic notes of pickled red onion. Here's how to make this refreshing sushi roll at home.
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Ingredients
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Sushi Rice
Nori & Assembly
Acevichado Filling
Crunch & Toppings
Tools / Other
Method
Sushi Rice
- 1
Rinse and cook rice
Rinse 2 cups short-grain sushi rice under cold water until the rinse runs mostly clear (about 4–6 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–14 minutes. Remove from heat and rest, covered, for 10 minutes.
- 2
Season rice
While rice cooks, mix 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small bowl until dissolved. Transfer cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, fanning the rice as you fold to cool it quickly and give it shine. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).
Acevichado Filling
- 3
Prepare fish
Trim and cut 10 oz sashimi-grade white fish into small 1/4" dice. Keep cold until ready to marinate.
- 4
Marinate fish ceviche-style
In a bowl combine diced fish, 4 tbsp fresh lime juice and 1 tbsp lemon juice so fish is lightly coated. Add 1/4 cup very thinly sliced red onion (squeezed dry if you prefer milder flavor), 1 tsp aji amarillo paste, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold and let marinate 6–10 minutes — just long enough for the citrus to slightly 'cook' the fish but keep a tender texture. Taste and adjust salt or heat. Drain off excess citrus if there's a lot of liquid; you want a moist but not soupy filling for the roll.
Nori & Assembly
- 5
Prepare nori and rice
Place a bamboo mat on a work surface and cover with plastic wrap. Place 1 nori sheet shiny-side down on the plastic-wrapped mat. Wet your hands lightly with water mixed with a splash of rice vinegar to prevent sticking. Spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) uncovered strip at the far edge. Press rice thinly and evenly.
- 6
Add filling and roll
Across the center of the rice layer, arrange a line of the acevichado filling (about 2.5 oz per roll). Add a few slices of avocado and a sprinkle (about 1 tbsp) of tempura flakes for crunch. If you like more heat, dot with a small amount of spicy mayo. Using the mat, lift the near edge and roll firmly but gently to enclose the filling, tucking as you go. Press to form a tight cylinder and seal the edge of the nori with a little water.
- 7
Finish rolls
Repeat with remaining nori, rice and filling to make 4 rolls total. Let rolls rest 5 minutes for rice to set.
Cutting & Plating
- 8
Slice rolls
Using a very sharp knife, wet the blade with water and wipe dry between cuts. Cut each roll into 6–8 pieces (depending on preferred size) by slicing in a single decisive motion to avoid squashing. Clean the knife between cuts for neat slices.
- 9
